Venison Chili with Snowcap Beans Reviews

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users rating4/4

very very good! I love making this when my husband brings home venison. I usually use great northern beans (canned) as it saves a lot of time and I don't really see any difference in flavor. I have tended to use canned chipotle chilies and sauce as well when ancho chiles are hard to find. Good any way!

Don't skimp on the chile mixture..it is needed.. I left in several seeds and also added cayenne pepper - 1/4 tsp. Used black beans and doubled the cumin. Also added 2 squares of 70% dark chocolate in addition to the 2 Tb. of raw sugar. It is very flavorful...next time I'll skip the vension and use buffalo.

I made to many changes to review as written, but the overall dish was delish! As hard as it is to get venison in Cleveland, I wouldn't hesitate to make this again if I didn't have the meat for grilled venison steaks!

Tastes great! I made
this work with my
limited access to
food and kitchen
tools, so a lot
changed, but it
still tasted good.
(1) used lamb
shoulder instead of
venison. (2) used
four fresh poblano
chilies instead of
dried anchos, and
blended them with
half as much water
as the recipe calls
for; I only ended up
using about half the
mixture in the dish
-- end result was
flavorful, but not
spicy, so I could
have used more.
(3) Used a mixture
of pinto, black, and
red kidney beans
instead of the
snowcaps. (4) Didn't
have a way to float
the spices in the
beans, so I put in
about two
tablespoons of
coriander powder
instead of the whole
seeds, and just
fished the garlic
cloves and bay leaf
out after cooking.
(5) Added four
stalks of celery to
the bell pepper
mixture. (6) Cooked
the final product in
a wok because it was
the only thing I had
that was big enough.
(7) Right before
putting the tomatoes
into the meat, I
poured the
mostly-cooked beans
back in and cooked
everything together
for the last 1.5
hours; only added a
bit of water (no
where near three
cups); didn't put
any sugar in.

GREAT recipe - I
make this four or
five times every
winter. It does
lend itself to
experimenting.
I've made it with
venison and
buffalo, which are
BEST, but beef
sirloin is also
good. (Don't even
try ground
turkey.) Kielbasa
stands in well for
the sausage.

Very good Chili, even if I didn't follow the recipe exactly. Venison is hard to come by here, so when ltd edition venison sausages came up, I picked them up, and found this recipe. So I reversed things, using venison sausage and diced Pork shoulder. Also substituted black eyed beans as I can't find snowcaps, and used a mix of Anchos, Habanero, Pasilla, and Guajilla. And I finished the chili with Heston Blumenthal's recipe for chili butter. I don't think that's online anymore, but his new book should be out soon with it.

Excellent - full of
flavor. My
modifications: only 1
1b venison/sausage
combination, used
dried pinto and kidney
beans, 4 t ancho chili
powder instead of dried + H20, doubled cumin, half sugar, 3/4 T salt,
no added water - used
juice from canned
tomatoes. Didn't use
masa harina and wish I
had - would like a
little substance to
the liquid. Even with my proportions, I still wished there were more beans. Don't skip on seasoning the beans as directed - they are worth making on their own!

I had fresh, ground venison from a neighbor, so used that with a package of sweet italian sausage (took sausages out of their casings and broke the meat up with a fork while cooking). Used canned black beans (sorry), and no thickening agent--it was the perfect consistency after cooking for 1 1/2 hours. I felt it needed more "heat," so I served it with garlic chili paste--oh so yummy! It's about 5 degrees in Chicago today and this is the perfect warmer-up!

Wow, this was really good chili. OK, no snowcap beans--I cheated and used canned black beans. Also felt it needed lots more heat, so I served it with a side of chili garlic paste (thai) and that did the trick. I had fresh ground venison from a neighbor, so I did it that way, not chunks. I'm having a bowl of leftovers as I type--it's so yummy!